Julie le Clerc: Fish baked with tomato juice and capers

Picture / Carolyn Robertson

750g boneless thick white fish fillets, such as snapper, terakihi, bluenose or cod
5 large tomatoes, thickly sliced
sea salt and freshly ground black pepper
3 cloves garlic, crushed
4 Tbs chopped fresh oregano
juice of 1 lemon
2-3 cups tomato juice
1/4 cup capers, rinsed and dried on paper towels

Preheat oven to 200C. Alternate layers of fish fillets and tomato slices in a deep-sided baking dish (like a lasagne dish), seasoning well with salt and pepper and a sprinkling of crushed garlic and chopped oregano and finishing with a layer of fish on top.

Squeeze lemon juice over the top then pour over enough tomato juice to completely cover layered ingredients. Sprinkle capers and any remaining oregano over the surface.

Bake for 25 minutes and serve immediately.

Serves 6

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.